The Swedish, French, American cook book

Cook the lamb kidneys [see recipe: Lamb Kidney Stew on Toast]. When cold cut in small dices; make a very rich sauce from butter, two tablespoons flour, half cup of the broth the kidney cooked in, and one cup hot milk; beat the sauce until creamy; add the kidney, some sherry to taste, pepper and salt. When ready to serve, add half cup of good cream. Serve on pieces of toast, with fried bacon, for breakfast or luncheon. Fried Lamb Kidney ( Rognon d’ Agneau frit) Take very nice lamb kidneys; cut in thick slices; dip in egg and bread crumbs; fry in very hot fat; sprinkle with pepper and salt to taste. Arrange on a hot platter; garnish with fried bacon. Serve with any kind of eggs, for breakfast. Broiled Lamb Kidney on Toast with Shirred Butter Rognon d’ Agneau grille au Beurre, sur Roties Select a nice fresh lamb kidney; split and remove the fat and skin; put on a broiler; sprinkle with pepper and salt, and broil until they become golden brown; then put on a plate with some butter and put in oven for about ten minutes. When done, serve on pieces of buttered toast on a platter, with some beurre sauce and chopped parsley over it. Lamb Kidneys with Shirred Butter, a la Brochette Rognons d’Agneau au Beurre, a la Brochette Cut kidneys in small pieces; take sliced bacon and cut it in small pieces; sprinkle with pepper and salt. Put on a skewer, alternately pieces of bacon and kidney until the skewer is full. Fry in fat. Serve on buttered toast with beurre sauce. Fried Lamb Frys ( Fritures d’Agneau) a la Tartare Put lamb frys in water for about two hours; then put on stove with some boiling water, little sherry, pepper, salt, onions, and carrots; let cook for about ten minutes. When done, leave to get cold; then slice and cut in any shape desired; dip in egg and bread crumbs, and fry in hot fat until golden brown. Serve on a platter, with tartare sauce and fried bacon all around, for breakfast and luncheon. MUTTON ( Mouton ) Garnished Saddle of Mutton ( Selle de Mouton garnie) Select a nice saddle of mutton that has been hanging a long time; beat well with a rolling pin and tie up nice and plump; put in a pan with some onions, carrots, pepper, salt, and water and roast from thirty to fifty minutes (baste it again and again during the roasting) . When done the saddle ought to stand in an open oven ten minutes before it is carved. When carving, follow the bbackbone; cut out the meat, then cut in thin slices lengthwise and put it back in its place; decorate with a bunch of parsley tied around a silver skewer and stuck in one end of the saddle; garnish with stuffed tomatoes or croustades filled with peas and artichoke bottomss, with peas, etc., all around. Make a brown gravy from the pan it is cooked in, strain, and put it all around. If not sufficiently brown, color with some kitchen bouquet. Serve with hot currant jelly, potatoes, and green vegetables. This is a very expensive piece of meat and used as a joint for a dinner party. Mutton Pie ( Pate de Mouton) a l’Americaine